take 4 - japanese chestnut rice (kurigohan)

nov 20, 2023 (mon).............took 4th attempt

benchmark blog (japan centre) : https://www.japancentre.com/en/recipe/1085-kurigohan-chestnut-rice

introduction

- an autumn seasonal dish when chestnut is available

- comforting, elegant in its simplicity

- this japanese style cooking combines fragrant nuttiness of chestnuts with the sweeter flavours of seasoned rice (but unfortunately i cant find the right rice here) and more savoury flavours of soy sauce

main ingredients (1 person serving)

- chestnut

- japanese rice

- 1 teaspoon japanese cooking sake

- 1 teaspoon mirin

- 1 teaspoon soy sauce

- black sesame seeds (optional)

steps

1. cut a cross on each chestnut

2. preheat oven at 200°c

3. put in top 2nd level............switch to top & bottom heat mode for ~15 mins

4. switch off and leave them in oven for another 5 mins

5. deshell and remove the skin (most hard and time consuming part)

6. wash rice for 3 times....................rice : water ratio = 1:1.1..............leave it to soak for at least 30 mins

7. add in chestnut, cooking sake, mirin and soy sauce into rice

8. select rice/grain/ white rice mode.............low temperature for 12 mins

9. turn off instant pot and let it stay for at least 15 mins (20 mins better) or when the pressure release lever drops

10. rice cooked

11. scoop out rice and sprinkle with black sesame seeds

taste
-very comforting rice

-subtle savory taste from soy sauce

-this time i pair it with baked salmon in red miso paste

-beautiful

areas of improvement
-i am quite happy with this attempt